Homemade Pineapple Ice Cream Topping

The celebration of ice cream continues this week! After sharing my favorite ice cream recipes, then a strawberry ice cream topping, I’m rolling out a fabulous homemade pineapple topping. Pineapple isn’t one of the most common sundae toppings (at least, not in my little corner of the world, a.k.a. “the bubble”), but everyone knows that pineapple topping is an absolute must when it comes to making a killer banana split. I have seen some store-bought versions in the store before, but unfortunately, just as in the case with the strawberry toppings, corn syrup and high fructose corn syrup are two of the first three ingredients. When it takes less time to make something homemade than it takes to go to the store and buy it, I’m sold each and every time.

This topping is crazy easy to make – it only involves four ingredients and you can have the whole project completed in less than 30 minutes… prep, cook and cleanup included. Fresh pineapple is chopped up and combined with some lemon juice, brown sugar and a pinch of cinnamon, and then cooked down until the liquid is thickened slightly and reduced to a syrup consistency. The result is a chunky sauce that’s a little tart, a little sweet and a little spicy. In other words, it’s utterly perfect. The ideal topping for a cold, smooth and creamy bowl of vanilla ice cream. Summer just got a little sassier!

(Psst… did you notice that I’ve already made hot fudge, and this week we’ve crossed off strawberry and pineapple toppings? You definitely want to check back for what I have in store for tomorrow! :))

Michelle, thank you so much for sharing this delicious ice cream topper! The pineapple is a perfect addition to just about anything during these hot summer months. Please, keep the fabulous recipes coming! – Ramona from Sam’s Club

I made this last night! It was sooo good and I’m usually not a fan of pineapple on ice cream. We had a pineapple that was getting overripe and I didn’t want to throw it out. I came across this recipe which saved our super ripe pineapple and put it to yummy use. I ended up using fresh lemon juice from our juicer because our local store only offered imitation lemon juice (nasty!) and I used raw honey in place of the brown sugar. I doubled the recipe because our pineapple ended up yielding just about 4 cups. This will be my “go to” recipe from now on, it was so delicious!

How can I make this pineapple topping but using canned pineapple? Do I keep the pineapple juice or drain it off. My mom used to make it years ago and it involved cooking a can of chopped up fruit with extra sugar. But when I tried it, it was way too runny.

I have to agree with you, “Desert First” because you never know? Just popped on and saw that pineapple sauce, Shop n’ Save had them on sale .99 cents two weeks ago and it took that long to soften up, I ate my fill while carving it up, making it right now! Hurray Pens!

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How can I make this pineapple topping but using canned pineapple? Do I keep the pineapple juice or drain it off. My mom used to make it years ago and it involved cooking a can of chopped up fruit with extra sugar. But when I tried it, it was way too runny.